Hoppin John Black-Eyed Pea Salad (Printable)

Vibrant Southern salad with black-eyed peas, turkey sausage, and tangy mustard-tarragon dressing.

# What You Need:

→ Salad

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (8 oz total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 0.5 cup red bell pepper, diced
05 - 0.5 cup celery, finely chopped
06 - 0.25 cup red onion, finely diced
07 - 2 tablespoons fresh tarragon, chopped
08 - 2 cups mixed salad greens

→ Mustard Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 1.5 tablespoons Dijon mustard
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon honey
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh tarragon, chopped
15 - 0.25 teaspoon salt
16 - 0.25 teaspoon ground black pepper

# Steps:

01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Transfer to a plate and allow to cool slightly.
02 - In a large mixing bowl, combine black-eyed peas, cherry tomatoes, red bell pepper, celery, red onion, and 2 tablespoons fresh tarragon.
03 - In a small bowl or jar, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tablespoon tarragon, salt, and ground black pepper until fully emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the salad and toss gently until all components are evenly coated.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top each portion with the black-eyed pea and sausage mixture.
06 - Garnish with additional fresh tarragon if desired. Serve immediately while components maintain optimal temperature and texture.

# Expert Tips:

01 -
  • It tastes like comfort food but won't leave you sluggish—the tarragon and vinegar keep everything alive and fresh.
  • Black-eyed peas are packed with protein and fiber, so this actually keeps you full in the best way.
  • You can throw it together in under 40 minutes, making it perfect for weeknight dinners that feel special.
02 -
  • Don't dress the salad more than 15 minutes before serving, or the greens will wilt and the whole thing loses its bright personality.
  • If you're making this ahead, keep the greens separate and dress just the pea mixture, then assemble when you're ready to eat—it holds up beautifully that way.
03 -
  • Toast your tarragon very lightly in a dry pan for 30 seconds before chopping if you want to deepen its flavor—it's a small move that completely shifts the dressing's personality.
  • Taste the dressing before it goes on the salad; the acid level should make your mouth water a little, because the peas will mellow it out once it's mixed in.
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